Sheet Pan Dinner: Hanger Steak with Mushrooms and Carrots

Instructions   Hanger Steak and Vegetables Place oven rack at a position so that the meat will end up 6 inches under the broiler Preheat oven to broil (500°F) Dry meat with paper towels.

Season generously with salt and freshly cracked black pepper Clean the mushrooms with a paper towel and roughly chop Peel the carrots and chop into ½“ slices Toss vegetables in a bowl with olive oil, season with salt and pepper, add Worcestershire sauce, and mix everything Place mixture onto a rimmed sheet pan, add the (slightly oiled) “cooling rack” upside down on top, and add the steak.

Put your little architectural set up (carefully) in the oven.

After about 6 minutes, turn the meat.

Broil for another 6 minutes, check for desired temperature with a meat thermometer, then remove the meat and rest it on a cutting board, lightly tented with aluminum foil.

I like my steak medium-rare, so I remove it when the temperature reaches 130°F.

Leave the vegetables in the oven for another 10 minutes or until they reach the softness you like.

Use a fork to test them.

Cut the hanger steak in slices against the grain and plate together with vegetables Add a couple slices of garlic herb compound butter on top of the steak.

If you have some parsley handy, add some to make the plate look pretty.

Garlic Herb Compound Butter (optional) Mash the softened butter in a bowl with a fork Add parsley, sage, garlic, lemon juice, salt and pepper and mix together with butter using a fork Spoon the butter onto a piece of plastic wrap or parchment paper Roll into a log and twist the ends Chill for at least 2 hours in the fridge.